Cut corvina into ½ in. cubes. Make a 3 oz. portion and set aside and refrigerate. Save scraps for leche de tigre. Prepare leche de tigre (see recipe) and refrigerate until ready to use.

Thinly shave red onion and shock in ice cold water for 30 seconds. This will make the red onion nice and crisp and will take some of the bite off. Drain red onion and place in a bowl with paper towel.

Take a whole banana and deep fry until carmelized. Let banana cool and then slice into 1/2 in rounds.

Peel green plantain and slice on a modolin into thin rounds. Deep fry rounds in a fryer set at 300F until crispy, flipping the chips over even few seconds.

Take 1 habanero and split and half. Take seeds and veins out, make sure to use gloves when handling. Cut habanero into thin strips. Then turn habanero clockwise ¼ of the way and cut into a very small dice.

Take 1 gram of cleaned cilantro leaves and chop with a very sharp knife to avoid bruising. All ingredients, when done, should be placed in small containers in an orderly fashion and refrigerated before use.

Finishing:
The ceviche that you’re about to prepare must be very cold. It is best enjoyed that way. Take 4oz. of the cubed Corvina and place into a stainless steel bowl that is set on ice. Lightly season the corvina with salt and a squeeze of fresh lime. Add habanero, cilantro and shaved red onions. Mix once or twice. Then add leche de tigre and mix again. Adjust seasoning with salt. Take a bowl that has been refrigerated and serve the corvina along with the juices. Garnish with caramelized banana rounds and cover with crispy (fried) plantain chips.

We’re keeping it real this month on Prince Street with a show about anxiety. We understand—it’s summer, time for ice cream and the beach. But we also know that nerves are not seasonal, especially when it comes to... food.